Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Buttered Eggs
Ingredients
Directions
Prepare
Break the eggs into a bowl, add salt and pepper, and beat until light and frothy.
Melt the butter in a separate bowl over boiling water.
Cook
Combine the melted butter and beaten eggs in an enamelled saucepan.
Stir over gentle heat until heated through, ensuring they do not boil.
Occasionally transfer the mixture back and forth between bowls to mix thoroughly.
Serve
Serve the hot eggs on buttered toast, garnished with chopped parsley.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Pepper + parsleytop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set gently into a creamy, soft texture as they heat, forming the body of the dish.
- Butter
- Adds richness and moisture, coating the eggs for a smooth, silky texture.
The step that matters
Stir over gentle heat without boiling. Eggs set and turn grainy or curdled when overheated. Gentle, constant stirring over low heat keeps the proteins tender and the mixture smooth and creamy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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